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Peach Custard Pie

This peach custard pie recipe is the best peach pie recipe you’ll ever make. Expect rave reviews and lots of requests for second slices of this crumb top peach pie! Easy to make and uses a whole cup of Greek yogurt for a healthier twist, but no change to the amazing flavor!

Slice of custard peach pie

Originally published July 3, 2013.

Peaches are one of the joys of summer, and peach custard pie is just the crowning glory!

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The problem is, like many fruits or vegetables, peaches are in season and plentiful for a short time, but then are gone until next year.

Custard peach pie ready to be served

If you’re like me, when you can enjoy them, you like to use sweet and juicy peaches in many different ways. Besides eating them raw, I love making a buttery topping for waffles or pancakes.

Christina's Buttery Maple Peach Sauce Topping on a waffle

Peaches are great in smoothies, oats, cereal, on their own, or so many other recipes! I’ve put together a collection of peach recipes including peach ice cream in a blender and peach muffins, amongst others!

inside of a peach muffin

But we can’t forget the classic peach cobbler. This recipe is probably the best you’ll make!

overhead peach cobbler in bowl with peach

I have a favorite dessert cookbook, and I began making this custard peach pie with crumb topping from that cookbook when I was a just a teenager (so I’ve made it many times)!

The Best Custard Peach Pie

With a basic single pie crust, it only takes layering peaches, mixing up a little custard type mixture and a scrumptious crumb topping, and you’ll have one summer’s most delicious fruit pies.

Slice of pie on server

I changed the original recipe from using sour cream to Greek yogurt, and it tastes just as delicious!

Forkful of custard peach pie and cream

Edited November, 2018: I’ve had several people write to ask about using canned and frozen peaches and can now tell you that they work just fine. The flavor and texture is still better with fresh peaches, but I tested the canned peach version, and my panel all gave it a thumbs up! While the frozen peaches had better flavor, they made the crust a little soggy, so I’d advise bringing them to room temperature before using them (drain any liquid, too).

serving a slice of custard peach pie
This pie was made with frozen peaches.

Peach Custard Pie with Crumb Topping

adapted from Good Housekeeping’s Illustrated Book of Desserts         serves 8

FULL PRINTABLE RECIPE BELOW

Ingredients

  • one single pie crust pastry (half recipe) ONE MINUTE PIE PASTRY
  • fresh peaches OR canned peaches OR frozen peaches
  • Greek Yogurt or labne 
  • egg yolks
  • sugar
  • flour
  • vanilla

Crumb Topping

  • butter
  • flour
  • sugar

Special equipment: pie dish, rolling pin and pie crust shield (optional)

Oven temperature 425ºF (220ºC)

Pie Crust

1. After making the pie crust from the directions HERE, roll it out to just a bit larger than the pie plate and place on top.

2. Trim the edge.

3. Crimp the edges as desired (I pinch with a thumb and forefinger.)

4. Ta-dah! Ready for filling!

Assemble the Peach Custard Pie

Next, peel and slice (1/2″) the peaches and place them over the bottom of the pie crust until all the peaches are used. Don’t worry about making it look perfect; it won’t make a difference to the end result as no one will see how you layered the peaches.

fresh peaches in raw pie crust

I like to start from the outside and work my way around.

arranging peaches in a pie shell

Then fill in the center with the remaining peach slices.

fresh peaches arranged in a pie crust

With a whisk or fork, beat together the Greek yogurt, egg yolks, flour, sugar and vanilla until blended and pour over peaches. Don’t be tempted to add any spices the first time you make this pie. I think you’ll be happy when you taste it.

Pouring custard into peaches in pie crust.

Bake pie for 30 minutes, or until custard is just beginning to set.

Make the Crumb Topping for the Custard Peach Pie

Meanwhile, make the crumb topping by cutting butter into the flour and then continue with your hands until the mixture looks like crumbs. Next, mix in the sugar. (For more detailed directions read here.)

After 30 minutes, remove the pie from the oven, and evenly sprinkle the streusel over the center of the pie.(This pie crust shield is great to stop crusts from burning.)

streusel being put on top of custard peach pie

Bake for 15 more minutes, or until a knife inserted into the center of the pie, comes out clean.

Custard peach pie

Cool pie on wire rack for an hour; cut and serve while warm.

plate with custard peach pie slices

You can serve it with ice cream, but freshly whipped cream (without sugar) is my favorite topping! Speaking of ice cream, I have a super easy and delicious peach ice cream recipe you make in a blender!

adding cream to slice of custard peach pie

Many other sites have copied this recipe, but this is straight from my GH cookbook, and I have given credit to where I found it, unlike others.

Slice of custard peach pie with whipped cream

It comes out perfectly every time!

overhead custard peach pie slice
This pie was made with fresh peaches.

Love CUSTARD? You’ll adore these melt-in-your-mouth CUSTARD CREAMS!

photo of a handheld, half eaten homemade Custard Cream biscuit

 

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peach custard pie

Peach Custard Pie

Yield: 10
Prep Time: 20 minutes
Cook Time: 45 minutes
Total Time: 1 hour 5 minutes

The most delicious custard peach pie recipe which uses Greek yogurt for a healthier twist.

Ingredients

Pie / Filling

  • one single pie crust pastry (half recipe)
  • 1 cup (8 oz) Greek Yogurt or labne
  • 3 large egg yolks
  • 3/4 cup (6 oz) sugar
  • 5 medium sized peaches (about 1 1/2 lbs) see notes for can/frozen peaches
  • 1/4 cup (2 oz) flour
  • 1 tsp. vanilla

Streusel Topping

  • 1/4 cup (half stick) (2 oz) butter
  • 1/3 cup (3 oz) flour
  • 1/8 cup (1 oz sugar)

Instructions

Oven temperature 425ºF (220ºC)

MAKE THE PIE CRUST:

  1. After making the pie crust from the directions HERE, roll it out to just a bit larger than the pie plate and place on top.
  2. Trim the edge.
  3. Crimp the edges as desired (I pinch with a thumb and forefinger.)

ASSEMBLE THE PIE:

  1. Next, peel and slice (1/2") the peaches and place them over the bottom of the pie crust until all the peaches are used.
  2. With a whisk or fork, beat together the Greek yogurt, egg yolks, flour, sugar and vanilla until blended and pour over peaches.

BAKE THE PIE:

  1. Bake pie for 30 minutes or until custard is just beginning to set.
  2. Meanwhile, make streusel topping by cutting butter into the flour and then continue with your hands until the mixture looks like crumbs; mix in the sugar. (For more detailed directions read here.)
  3. After 30 minutes, remove the pie from the oven, and evenly sprinkle the streusel over the center of the pie.(The pie crust shield is great to stop crusts from burning.)
  4. Bake for 15 more minutes, or until a knife inserted into the center of the pie, comes out clean.
  5. Cool pie on wire rack for an hour; serve warm.

Notes

  • Instead of fresh peaches, you may use 2 cans of sliced peaches, drained, OR 20 oz of frozen peach slices, defrosted, drained and at room temperature.
  • You can substitute sour cream for the Greek yogurt as it was used in the original recipe.
  • You can substitute other fruit like rhubarb, blueberries, cherries or nectarines.

Nutrition Information:
Yield: 10 Serving Size: 1 slice
Amount Per Serving: Calories: 211Total Fat: 9gSaturated Fat: 3gTrans Fat: 0gUnsaturated Fat: 5gCholesterol: 81mgSodium: 136mgCarbohydrates: 28gFiber: 3gSugar: 16gProtein: 6g

Nutrition information is only estimated.

Did you make this recipe?

Please leave a review by clicking on the 5 stars above, in the purple header (a form will appear) or tag me on Instagram! 😍

Homemade Pie Crust in Under a Minute? It's Possible!

Homemade Pie Crust in Under a Minute? It's Possible!

Yield: 1 double pie crust or 24 mini tart shells
Prep Time: 1 minute
Total Time: 1 minute

A super quick and easy recipe to make a great pie crust! Two methods are given.

Ingredients

  • 454 g flour (approx. 4 cups)
  • 8 oz (225 g) unsalted butter (2 sticks)
  • 1/8 tsp salt (if you use salted butter, omit the salt)
  • 4 Tbsp water (or more, as needed)
  • (optional for a sweet pie, like a fruit or dessert pie: 1 tsp or so)

Instructions

PLEASE READ THE NOTES FOR BEST RESULTS!

  1. Place all the dry ingredients, with the cold butter cut into chunks, into the food processor. After a few pulses, the butter is mixed in.
  2. Then add the ice water a little at a time; a few more pulses and it is ready to roll (literally)! Your pastry will sort of come together, but still be somewhat crumbly when ready (see pics in body of recipe.) Don’t add too much water, though, as it will make the crust tough.
  3. Shape the pie pastry into a ball, cover with cling wrap and refrigerate for at least 20 minutes. If I'm in a hurry I skip this without any trouble.
  4. Finally, press the dough onto a flour dusted countertop and roll out the pie crust pastry to the desired size. If making a top and bottom crust, use ⅔ for the bottom, and ⅓ for the top.
  5. Use as desired for savory dishes or sweet.

Makes enough for one, double homemade pie crust (bottom and top). Another way to use the pastry is to make tartlets. This recipe will make about 24 tartlet shells.

    Notes

    • Don't add too much water right away, you can always add more, but you can't take it out.
    • If you want to use the crust for a sweet pie or tart, you can add a teaspoon or so of sugar, to make it a little more suited for a dessert filling like these strawberry tarts.
    • To make a richer crust, add an egg yolk instead of the water. Beat the egg yolk and add it to the dry ingredients. Continue to make as the rest of the recipe.
    • As always, I highly recommend a kitchen scale for best results. Cups are too unpredictable, especially for baking, and results will always vary.

    Nutrition Information:
    Yield: 10 Serving Size: 1 slice
    Amount Per Serving: Calories: 328Total Fat: 19gSaturated Fat: 12gTrans Fat: 0gUnsaturated Fat: 6gCholesterol: 49mgSodium: 31mgCarbohydrates: 35gFiber: 1gSugar: 0gProtein: 5g

    Nutrition information is only estimated.

    Did you make this recipe?

    Please leave a review by clicking on the 5 stars above, in the purple header (a form will appear) or tag me on Instagram! 😍

     

    Got peaches? Try my friend Jill’s sticky baked amaretti peaches.

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    207 Comments

    1. Made this pie with the first of the season Georgia peaches. Came out beautifully. Creamy custard and a nice crunch to the streusel topping.

    2. Hello. I am wondering if this recipe would work with fresh or frozen blueberries? I am trying to make a pie that is a little more keto friendly, using sugar substitute and a lower carb fruit.

      1. Hi Pamela, yes! I’m sure it would since blueberries bake well. I would allow the frozen ones to defrost a little before baking, though. Let me know how it goes! CC

      2. Hello Pamela, have you made the keto pie? Because I was wondering if it would work with substituting the flour with almond flour.